Keto Green Bean Casserole

A classic comfort dish with a low carb twist, this Keto Green Bean Casserole is creamy, savory, and topped with a crispy, golden layer of cheese and almond flour. It's the perfect side dish to complement any keto-friendly meal, bringing the traditional flavors of the holiday table to your everyday diet.

Course Sides

Cuisine American

Keyword keto green bean casserole, keto holiday recipe, keto side dish, low carb casserole

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 390kcal

Equipment

Large pot
Skillet
9x13 inch (23x33 cm) baking dish
Mixing bowls
Cheese grater
Measuring cups and spoons

Ingredients

1 pound fresh green beans ends trimmed and halved
2 tablespoons olive oil
1 medium onion finely diced
3 cloves garlic minced
8 ounces cream cheese softened
1 cup heavy cream
½ cup chicken broth
1 teaspoon Worcestershire sauce ensure it's sugar-free
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
½ cup almond flour
¼ cup grated Parmesan cheese

Instructions

Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil. Add the green beans and cook for 5 minutes until they are bright green and slightly tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes, then add the garlic and cook for an additional minute.
Reduce the heat to low and add the cream cheese to the skillet, stirring until it's melted and smooth.
Gradually pour in the heavy cream and chicken broth, stirring constantly. Stir in the Worcestershire sauce, salt, and pepper. Simmer the mixture for 2-3 minutes until it thickens slightly.
Remove the skillet from the heat and stir in the blanched green beans, mixing until they are well coated with the cream cheese mixture.
Transfer the green bean mixture to a greased 9x13 inch (23x33 cm) baking dish.
In a small bowl, mix together the shredded cheddar cheese, almond flour, and grated Parmesan. Sprinkle this topping evenly over the green bean mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Allow the casserole to rest for 5 minutes before serving.

Notes

For a nut-free version, you may substitute the almond flour with crushed pork rinds or another keto-friendly binder of your choice. The casserole can be made ahead and refrigerated before baking. If you're starting with a cold casserole, add an extra 10-15 minutes to the baking time.

Nutrition